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Trouble With Bread Recipe

DonnaY

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DonnaY Newbie
DonnaY
Posted

Hi, this will be my first ever "post". I am so discouraged :( Twice now I have tried white bread recipes using white rice flour and tapioca flour. In the oven the bread looks great. However, once it begins to cool, it deflates... Any suggestions?

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grantschoep Contributor
grantschoep
Posted

Well, here is a recipe my Dad gave me, he's been making gluten-free bread for years. He's perfected this one a bit. This one is really for buns. We save tuna cans, and pour the batter in each to make a nice round bun. Use for breakfast toast and hamburgers. I've made this a few times without any problems. Works great.

3 eggs (or 1 egg plus the whites of 4 more eggs)

1-3/4 cups heated milk (water or soy milk if lactose intolerant) heat in microwave 1 minute

¼ cup corn oil

1 tsp apple cider vinegar

3 tsp of Honey <--- this seems keep to getting a nice brown outside/color

Mix above to blend.

3 cups gluten-free flour(see mix below)

1/3 cup corn starch

3 tbsp sugar

1-1/2 tsp salt

1 tbsp xanthum gum (or guar gum)

1 package of yeast (do not use quick rise)

Mix above dry ingredients together.

Add dry ingredients to wet ingredients while mixer is running. While mixing I add approx 2 tbsp. of honey. Let mix for 5 minutes or more.

Spray tins with corn oil. Put batter in tins using spatula and knife. Makes 12 buns.

Preheat oven so it is warm. Turn off oven and place tins in oven for about 1 hour to rise. Should rise to double size or more.

Remove tins to preheat oven to 350 degrees. Bake for 24 minutes. Remove from tins and place on cooling rack

Gluten Free Flour (batch)

3 cups white rice flour

3 cups brown rice flour

1 box Tapioca flour

1 box Potato Starch flour

DonnaY Newbie
DonnaY
Posted
  • Author

Thanks! It's been a long time since I've had a hamburger. I'll try it. Still don't understand what happened to my bread.... :blink:

Matilda Enthusiast
Matilda
Posted

..

DonnaY Newbie
DonnaY
Posted
  • Author

Thank you, I just ordered several of her books. Also, I think you might have something on the over proofing. I followed each recipe's instruction to the minute. Guess I'll have to adjust. I will wait on my books before I go out and buy anymore flour.. Thanks again.

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